Drop that pen. Hands off the keyboard. Back away from the phone. Don't bother. Do not compose the macaron lament.

Perhaps you find it tricky to produce a credible macaron. It is tricky to produce a credible macaron. If it were easy to produce a credible macaron — the two-bite delight that's crisp outside, chewy inside and creamy deep in its ganache-filled soul — it wouldn't be a macaron.

It takes high-speed whipping and low-temperature baking to produce those signature ridges known as "pieds." Without feet, it wouldn't be a macaron. It would be some other cookie. Perhaps a macaroon. Which shares nothing — save a handful of letters — with the macaron.

The macaroon is a heavy coconut lump. The macaron is a crisp/chewy/creamy bite of perfection.

Pipe:Scrape into a pastry bag with a plain tip or a plastic bag (snip off 1 corner). Pipe 1-inch circles onto a buttered parchment-lined baking sheet (use an air-cushioned sheet or two stacked up).

Bake:Slide into a 300-degree oven. Bake until tops turn dry to the touch and cookies are still soft, 8-10 minutes. Cool on pan a few minutes before transferring to a cooling rack.

Fill:Flip half the cooled cookies flat-side up. Pipe or spread on a layer of filling. Top with remaining cookies, forming sandwiches. Settle in an airtight container and chill overnight, if you can. Bring to room temperature. Enjoy.